Tea Infused Prunes And Figs - cooking recipe

Ingredients

2 earl grey tea bags
4 tablespoons brandy (or Marsala)
4 ounces caster sugar
2 slices lemon zest
1 cinnamon stick
1 sprig rosemary
9 ounces soft prunes
5 ounces soft dried figs
7 ounces pot Greek yogurt
1 vanilla pod

Preparation

Boil 1 pint of water in a medium saucepan.
Remove from heat and add the tea bags and steep for 10 minutes.
Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
Add the prunes and figs, bring to the boil.
Reduce the heat and simmer gently for 5 minutes.
Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
Remove the pan from the heat and set aside until completely cold.
Remove the cinnamon, lemon and rosemary.
Serve with vanilla yoghurt.